The CRUNCHIEST Dill Pickles You'll Ever Make! (Easy Recipe)

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a fruity flavor while maintaining acidity.

salt

🥗Healthier: kosher salt

💰Cheaper: table salt

Kosher salt is less processed and has a coarser texture.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder can provide flavor without the need for fresh garlic.

black peppercorns

🥗Healthier: white pepper

💰Cheaper: ground black pepper

Ground black pepper is more convenient and less expensive.

Sanitize mason jars by letting them sit in boiling water for 2 to 3 minutes.

Let the jars dry on a towel while prepping the cucumbers.

Wash the cucumbers using a veggie wash, rinsing them thoroughly and agitating them to remove dirt.

Measure 2 cups of pickling vinegar, 1 cup of pickling salt, and 4 cups of water, then bring the mixture to a boil.

Add 1 to 2 cloves of garlic, 1 tablespoon of pickling spice, and 2 heads of dill to the jars.

Add the cucumbers to the jars, using whole, halved, and sliced forms.

Pour the boiling vinegar, water, and salt mixture over the cucumbers, filling the jars to the top.

Refrigerate the pickles for 4 weeks before eating; the carrots need 6 weeks.

Consume the pickles within 3 months.

Cooking Techniques

Equipment Needed

Spice Level: